Spices come from the buds, bark, stems, roots, berries and seeds of plants. Each part, except the leaf is called a spice, the leaves are classified as herbs.
pungent and sharp, hot and sweet merger - The spices are usually grouped into five categories depending on your tastes. Today we continue to dig into the hot spices and discover secrets there.
spices are the ones that give a boost of flavor. Are used is relatively strong and, as such, only a small amount.But I do not think that such a small amount of the ingredient must say that it is important to be misleading. The pungent spice is the key to many excellent restaurants and is often the difference between OK and Gourmet.
Cumin
be an ancient spice, known uses since 3000 BC. Cumin were evaluated for their medical and culinary applications.
The seeds have a warm aroma of earth with a hint of anise, orange peel and fennel. to help balance the rich cumin,fatty foods and thus is often used in cheese dishes. It 's also a common ingredient in garam masala, used in Indian cooking.
Cardamom
This is a very versatile spice and can be used in both sweet and savory dishes. Green peppers are picked by a central tropical southern India. The beans contain 10 to 20 small brown seeds. These seeds have a warm and flowery taste.
Cardamom is used in cakes, Indian curries, Middle Eastern dishes, rice dishes. Using groundCardamom, cardamom pods, or often a bruise is announced. The pod is slightly crushed, which helps to release the flavor.
Celery seed
The celery seed is from the old European and cabbage. He has a strong taste that compliments well with tomato juice and vegetables. celery seed, is often the way to a "Bloody Mary".
Celery seed is often mixed with other spices such as pepper, ginger, cinnamon and pepper for seasoning fish and seafood, chicken and red createMeat.
Cloves
We have all the cloves, probably at one time or another used. But I know I'm a natural antiseptic and anesthetic.
Cloves are the dried flower buds of a tropical tree in the Moluccas (Spice Islands of Indonesia so far). They are purple, but they picked up the first little taste. Once dried, they have developed dark brown and eugenol, a pungent oil.
Cloves, although native Indonesia played an important role in the spice trade and findin almost all cuisines of the world.
Cumin
Cumin comes from the Nile Delta, and is found in the tombs of Egyptian pharaohs. E 'was 13th in England after the' Century uses. The Spanish cumin seeds in America and is an integral part of Mexican chili powder.
It produced a pungent, earthy, flavor curries and curry-like full-bodied flavor. For best results, lightly toasted whole grain or dark good quality powder, cumin oil.Try it in your pumpkin soup next time.
The greek hay
This is one of those things that I never could figure out how to spell. The hay is from a greek clover plant looking and has been used in medicine since ancient times.
It has a distinct bitterness that bite other than hot as vindaloo curry. Hard to believe, but the seeds that will produce an extract of imitation maple syrup.
Galanga
South-East Asia is similar to ginger, galangalbut has a sharper flavor. It comes from the rhizome of the plant and is used in Thai cooking.
Help neutralize the strong flavor taste too much fish.
Ginger
Ginger is the rhizome (root) of tropical ginger plants. The strength of the flavor of the piece ginger, how old was given the rhizome when picked up. Young, tender rhizomes are almost sweet, unlike older rhizomes that are more fibrous and have a strong aroma.
Find gingerused in many Asian and Indian dishes. Can be used in sweet and savory dishes a. Ginger is also good for stomach upsets.
Juniper
The juniper berry is a small blue-black with a unique flavor and astringency pine. It is primarily known as a taste enhancer Gin.
Use dried juniper berries taste great game and reduce the fatty degeneration of the duck. It 's very strong and requires only a few berries - berries 5 for 1 pound of meat. For a spectacularChicken casserole (red wine, sage, thyme, bay leaves), add a few juniper berries.
Lemon Myrtle
Born in Australia, the leaves are used (a contradiction to the rule that the leaves are herbaceous) are. They give a unique taste of lemon and a taste that is more like a lemon peel.
Fantastic in most Asian dishes with chicken, fish and vegetables.
Nigella Seeds
I discovered this about two years ago. They are strong, sharp-tasting,Small seed blacks.
Nigella seeds work well with Indian cuisine, potatoes and other carbohydrates.
Saffron
The costs and precious spices in the world. saffron threads are the dried flowers of a purple scar, autumn crocuses. Each flower produces only three stigmas. It takes about 75,000 flowers to produce 1 pound of saffron. But because of its strong coloring power and intense flavor, only a small amount is needed.
Saffron produces a brightyellow-orange color and an intense flavor and spice. The best way is to buy good quality wire and dust to ensure authenticity. Dip the fillets in warm water for at least 15 minutes before use.
Star Anise
Star anise is a dried, star-shaped fruit of Chinese magnolia tree harvest. It tastes hot and licorice with under currents of cinnamon.
E 'used in spice mixtures and found in Chinese cuisine.
Wattleseed
Another alternative for Australia. E 'seed is collected from some species of acacia. Ground Wattleseed has a woody, nutty flavor with hints of coffee.
It can be used to flavor ice cream, cakes and pastries are used as a rub on meat or white.
Well, there you have it, leave a short introduction to the world of spices, not to discourage their strong connection.
Until we meet again sexy
Enjoy cooking!
Lisa "The Crock Cook"
